How to make: Homemade Sauerkraut
Sauerkraut – German for Sour Vegetable – in this case Sour Cabbage!
This fermented food is great for your gut and so easy to make!
There are so many things that can be homemade instead of purchased at a supermarket, and chances are it’s cheaper and healthier for you ! At least with homemade, you know exactly what is in it.
Sauerkraut is one of those foods that has been in the food-news lately, its full of good prebiotic bacteria that is great for your gut health and is supposed to be great for your overall health
I did originally buy a jar of Sauerkraut but it wasn’t until I had opened it I realised that the store-bought ones are pasturised so the bacteria are killed off… not exactly what I was after
However home-made Sauerkraut is SO easy to make… it’s really ridiculous how easy it is.
You will need:
- 1 cabbage
- 1 large clean jar with a lid
I started by cutting the cabbage into quarters to prepare it
Shred the cabbage as fine as you can…
thankfully I have a KitchenAid with a vegetable attachment that did all the hard work for me
After it is all shredded, take approx 3 tablespoons of salt (seems a lot but its essential for the brining to work) and mix throughly into the cabbage
Stuff all the cabbage into the jar – it will fit!
Push is all the way down to the bottom of the jar, try to make sure that there aren’t any big air pockets.
Once all the cabbage is in the jar, top up with water – I’d recommend using filtered water if possible – trying not leave too much air at the top, or you’ll get an air pocket between the water and the lid of the jar .
Put the lid on, seal tightly, and leave in a warm area for 4 – 5 weeks to let it sit and ferment – the longer you leave it, the tangy-er it will get.
I left mine on a south-facing windowsill, to soak up the heat and sunshine.
After the weeks have passed, it is time to try it!
Don’t worry if during the time, some of the cabbage has floated to the top – as long as it hasn’t gone “mouldy” it is fine – if there seems to be a bit of “mould” or dry bits, just skim them off before eating. This might sound a bit scary, but it is fine to eat!
Also, if you push the cabbage down fully and put enough water in, this shouldn’t be a problem, even if some stray cabbage floats to the top.
This is how mine turned out
Once opened, consume within around 2-3 months – it will only get tangy-er,, it may last longer for you, but go by taste and you can tell when it is starting to turn!
What do you think? Easy huh! Delicious on a sandwich…
Have you ever made Sauerkraut, or any other pickled foods? Let me know in the comments below!
ONce all the